I've recently joined a group of fellow bloggers who have embraced a concept created by Mrs. Wheelbarrow (Cathy) and The Yummy Mummy (Kim), it has grown from an idea to get fellow bloggers to try their hand at homemade charcuterie to a group of bloggers nearing 300 total (the list of them is here) all wanting to try it out and share their experiences on their various blogs. The daily banter can be found on Twitter using the hash tag #charcutepalooza
so here we go.
I need to catch up, so I'll be doing duck proscuitto next week, but first my buddy Morgan from Tails and Trotters has a delivery for me of 10lbs of hazlenut finished belly ( for bacon and pancetta ) 5lbs of ground pork meat and belly ( for Salume ). I also have a 10lb pork loin in the fridge that needs to be cured tonight for my next Lonzino Da Diavalo. The first two turned out great and since it's very lean, it's something we can eat often without guilt.
Thanks to Darrin of Low on the Hog for the blatant plagairism regarding the Charcutapalooza.
On a Personal Note, I'm leaving Kaiser Permanente after almost 4 years and have joined a new company that provides lab automation and services to the Healthcare industry, so I get to try a new position leading a high profile PMO while still doing good things in Healthcare. I'll be travelling a bit, but for the most part I'm hoping to be able to spend more time with my family and my horde of cured meats.